A delicious fresh orange glaze drips down the sides of these incredible, jumbo-sized muffins made from sugar cookie dough. Yum. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
- Nonstick cooking spray, such as Crisco® Butter Flavor or Original No-Stick Cooking Spray
- 1 roll refrigerated sugar cookie dough, such as Pillsbury™
- ½ Cup buttermilk
- 2½ Teaspoons grated orange peel
- 1½ Teaspoon pure orange extract, such as Watkins™
- ½ Teaspoon baking powder
- 1 egg
- 1 Cup powdered sugar
Preheat the oven to 350 degrees F. Spray 6 jumbo muffin cups with nonstick cooking spray, or place a muffin liner in each cup.
In a large bowl, break up the cookie dough. Add the buttermilk, 2 teaspoons of the orange peel, 1 teaspoon of the orange extract, the baking powder, and egg. Beat with an electric mixer on low speed until well blended, 30 to 60 seconds. Spoon about ⅓ cup batter into each muffin cup, filling them about two-thirds full.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the pan to a cooling rack. Cool 10 minutes.
Meanwhile, in a small bowl, mix the powdered sugar, remaining ½ teaspoon of the orange extract, remaining ½ teaspoon of the orange peel, and 2 to 3 teaspoons water until smooth and thin enough to glaze. Remove the baking cups from the muffins, if used. Spoon and spread the glaze over the muffins, allowing some to drip down the sides. Serve warm. Store covered.